The pancreas is also a digestive organ, secreting pancreatic juice containing bicarbonate to neutralize acidity of chyme moving in from the stomach, as well as digestive enzymes that assist digestion and absorption of nutrients in the small intestine.
A vinaigrette (/vÉªnÉËÉ¡rÉt/ vin-É-GRET) is a culinary sauce made mixing vinegar and oil and usually seasoning it with salt, herbs, and spices.raditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phases. Contents.
Instead of a recipe, vinaigrette is a simple ratio of oil to vinegar. Once you know your desired ratio, you can make as much or as little as you need. A French vinaigrette typically has a ratio of 3 parts oil to 1 part vinegar; for a lighter taste, try a 2 to 1 ratio or even equal parts oil and vinegar. With less oil, the vinaigrette will be a bit tangier and less viscous. Best Oils for Salad Dressing